Italian Christmas Pizza

Panificio Graziano .. Palermo Sicily

Sfincione (Cristmas Pizza) is a special treat served at The Feast of SanGiovanni in San Giovanni Sicily on Christmas Eve, new Years, and Good Friday .. Sfincione is one of Palermo’s most popular dishes along with Pane e Milza also known as Vastedda a sandiwhc made with Beef Spleen Ricotta & Caciocavallo Cheese. Sfincione is quite different from the hugely popular Neapolitan Pizza that everyone knows. Very few people know about real Scilian Pizza which is Sfincione and not the so-called Sicilian Pizza of America which like the real Sicilian Pizza Sfincione, American Sicilian Pizza is made in a pan and has a thick crust and is topped with tomato and mozzarella like Neapolitan Pizza .. Sfincione is topped with a breadcrumb topping that is made with onions sauteed with anchovies and has a little bit of grated Parmigiano in the breadcrumb mixture that is baked on top of the dough. Sficione is quite tasty and unique and if you ever have the chance to eat it, if you’re in Plaermo or other parts of Sicily or in one of the few places that makes it in the States, like Ben’s Pizzeria on Spring Street in Soho, New York, NY … If you can’t find it, you might want to take the task of making it yourself and it would be quite a treat to eat in you no-meat Christmas Eve Feast whether you are makeing the Christmas Eve Feast of The 7 Fish, called La Vigilia, which is the Vigil of waiting for the Birth of The Baby Jesus .. And it doesn’t have to be Christmas for you to make it, in Palermo they enjoy all year roudn every day of the year where it’s served in Panfico (bakeries) or on the street as one of Palermo’s most popular strret foods, it’s absolutely awesome and a real special unique treat to eat. Bon Appetito e Mangia Bene Sempre …

Recipe SFINCIONE :

3 cups All-Purpose Flour

1 + 1/4 teaspoons salt

2 teaspoons instant yeast

2 tablespoons olive oil

3/4 cup + 2 tablespoons to 1 cup + 2 tablespoons lukewarm water*

Topping

3 large yellow onions, thinly sliced

olive oil, for sauteing

1 teaspoon brown sugar

Sea salt and fresh black pepper

28-ounce can chopped or diced tomatoes

3 or 4 anchovies, chopped, optional

1 pound mozzarella cheese, shredded

1 cup Parmesan cheese, grated

2 + 1/2 cups dried bread crumbs, like Panko or seasoned Italian

6 tablespoons olive oil

2 teaspoons oregano, divided

1. Combine all of the crust ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.

2. Place the dough in a lightly greased bowl and allow it to rise until puffy about 90 minutes.

3. While the dough rises get your toppings ready. Fry the onions in a large skillet over medium heat with a few tablespoons of olive oil, sugar, and season with salt and pepper. Stir every five minutes until browned, about 25-30 minutes.

4. Add in the tomatoes, anchovies and a teaspoon of oregano, simmer for 20 minutes. Turn off heat and allow to cool.

5. Stir together the bread crumbs, oil and oregano, set aside.

6. Spray a large rimmed baking sheet (a 13″ x 18″ half sheet pan) with non-stick spray. Drizzle it with olive oil, tilting the pan so the oil spreads out a bit.

7. Gently deflate the risen dough, and stretch it into an oval in your hands. Put it on the baking sheet and gently knead and stretch it out to fit the pan. If you have a hard time stretching it leave it alone for five minutes and try again.

8. Cover the dough, and let it rise again for about 90 minutes.

9. Preheat oven to 425 degrees F. Uncover the dough and sprinkle the mozzarella evenly over top, then spread the tomato/onion sauce over top, sprinkle with Parmesan, then the bread crumbs.

10. Bake the pizza for 35 minutes, or until the crust and crumbs are brown. Remove from the oven and let set for 5 minutes before slicing. To keep the crust crispy cut pizza in half or in quarters and place on a wire cooling rack. Slices can be cut with kitchen shears. Serve hot or cold.